Wednesday, August 11, 2010

Adobo fried rice

"What smells so good? " are Andrew's first words upon waking up at what for him is the relatively early hour (on days when he does not work in the mornings) of 1 pm.

"Fried rice, and I finished it" was my honest response.

"Oh , that did smell really good though, what I woke up to." (Andrew usually speaks in complete sentences when he is fully conscious.)

It was my lunch, a fried rice made with what was left of the chicken adobo from last Friday's dinner. I can't decide if I prefer the torta (Mexican style sandwich in my last entry) or the fried rice to use up the leftover chicken. The rice certainly works better if there are only scraps left. Here is the recipe:

Chicken adobo fried rice, to serve one

  • 1-2 tablespoons chicken fat from the top of the leftovers (it will solidify and come off nicely)
  • 1 handful sliced scallions, all the white and some of the green
  • 4-5 cloves of garlic from the adobo, mashed
  • A few scraps of chicken, off the bone, diced to give about 1/2 cup
  • 1-2 cups leftover white rice, at least a day old
  • 3-4 tablespoons adobo gravy
  • 1 egg
  1. Heat the chicken fat is a nonstick skillet on medium heat until melted. (You may also use an impecabbly seasonsed wok or cast-iron skillet, but I never seem to get my utensils to such a level.)
  2. Add the scallions and saute until soft, and brown lightly if you wish.
  3. Meanwhile, warm the gravy and chicken in a microwave for about a minute just to liquify and make it easier to work with.
  4. Remove the cloves of garlic, mash, add to the scallions and saute for a minute or so.
  5. Add chopped up chicken and saute to warm and brown lightly if you wish.
  6. Add rice, turn heat up to high, and stir fry until hot.
  7. Add the adobo gravy and cook until absorbed by the rice.
  8. Beat the egg with a pinch of salt.
  9. Move the rice to the side, making a hole in the center. If it seems dry, add a bit more fat or some oil.
  10. Add the egg and saute until almost firm., then stir into the rice,
  11. Enjoy.
Note: This recipe can be multiplied, but not too many times. There has to be room in the skillet to saute it properly.

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